Summer in a Bowl!

Learn how to do Summer in a Bowl! for your friends and family. this revenue from Summer in a Bowl! it is delicious

Make Summer in a Bowl!

Sweet Summer corn is used to create this super light and refreshing Sweet Corn Gazpacho. Try out this quick, easy and delicious chilled soup which is a tad bit more hearty than other summer soups, but still makes for a super fresh and light dish. You can kick up the heat by adding in a serrano or jalapeno pepper to the mix.  How about adding in your favorite fresh ingredients like crisp chopped bacon or delicate lump crab meat? 

Sweet Corn Gazpacho

Makes 6 to 7 cups

Ingredients

3 ears of Sweet Corn

12 ounces (about 2 heaping cups) yellow cherry tomatoes

1 yellow bell pepper, seeded roughly chopped

1/2 medium shallot

2 to 4 garlic cloves (depending on preference)

1/2 canned white beans, drained

3/4 to 1 cup vegetable stock

juice of 1 lime, optional, but suggested to taste!

1/2 teaspoon cayenne pepper

1 teaspoon of ground ginger

salt and pepper to taste

Garnish

radish sprouts

high quality extra virgin olive oil

raw Sweet Corn kernels

cilantro leaves

Preparation

Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve 1/3 cup kernels for garnish. Using the back of your knife, and scrapping down the cob removing the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs or reserve for later use.

Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender jar) for at least an hour.

Plating/Presentation

When ready to serve, blend mixture for 30 seconds and adjust seasonings. Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels. Finish each serving with a drizzle of oil and a small about of radish sprouts and cilantro leaves. Serve.

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